das almas - brazil - anaerobic natural

Ayae Maki Fredheim is originally from Japan. She moved to Norway with her husband in 2013. That is when she discovered her love for coffee and her passion for roasting started blossoming. Aya started as a barista at a café in Oslo in 2014, began roasting in 2018, and became the head roaster in 2019. She remained in that role until 2023 when her son was born. Motherhood has a certain way about empowering women to follow their dreams. Aya started her own roastery, and after months of planning, she officially launched Hibi Kaffe in November 2024.

Hibi means daily in Japanese—better coffee for your everyday moments. Basically. Aya says: "Starting this journey has been amazing, and I’m so excited to share it with others!" Equally amazing is the way that our paths crossed and that was a pure coincidence triggered by our common interest in sourdough baking, and Aya and Leif's hevet.no collection of proofing baskets.

If you’re looking for an aromatic cup, this Brazilian coffee is a great choice. You can find fruity notes of apricot and guava, balanced by cacao nib and smooth chocolate. It performs nicely as both filter and espresso.

harvest: Agropecuária Muñiz has been owned and run by the Muñiz family since 1965. Adriano’s father was the first in the family to start producing coffee, and when Adriano took over, he focused on raising quality to meet a changing market. Through ongoing investment in infrastructure and processing, the farm has become known as an early mover in the specialty coffee scene around Cabo Verde.

The farm began exploring fermentation with a basic trial in 2019, then deepened its knowledge through courses in 2020. Today, they produce red, yellow, and black honey coffees, and work with fermentations including carbonic and semi-carbonic maceration. Fermentations may be carried out in open boxes or on suspended beds, with the option to use yeast or rely on native microbiology depending on the desired outcome.

origin: Cabo Verde - Sul de Minas - Brazil

varietal: arara

processing: anaerobic natural